Monday, October 5, 2015

Apples & Pears cake. Gâteau Invisible Pommes & Poires.

Gâteau (cake - fr.) Invisible Pommes & Poires - Eryn et sa folle cuisine:
Published on 7 Jan 2015.
For 4 - 6 parts:
I used a Pyrex dish 20 x 20 cm.
Consider using tasty fruit, although sweet, especially pears.
Can be used Comice or Pass Crassane.
For a large pan or large baking dish, do not hesitate to double the proportions.
- 3 large apples (or 4 small) - Golden 

- 3 large pears (or 4 small) - Pass Crassane
- 2 eggs
- 100 ml milk 

- 70 g flour 

- 50 g of sugar 

- 20 g butter, melted
- 1 teaspoon baking powder
- 1 tbsp vanilla
- 1 pinch of salt

- Preheat oven to 200°C.

Sift together flour, baking powder and salt.
Beat the eggs with the sugar until the mixture foams and turn pale.
Then add the melted butter, milk and vanilla aroma.
Whisk again. Add flour mixture gradually while continuing to beat.

- Divide the dough obtained amount of more or less equal in two different bowls.

Peel, remove the core and seed the apples.
Cut them in half and slice very thinly with a mandolin.
As in, throw in one of the bowls, stirring to moisten the dough.
Do the same for pears in the other bowl.

- Butter and flour a 20 cm square pan.

First pour the contents of the bowl with apples, smooth.
Pour over the contents of the bowl with pears. Smooth again.
Bake for 35 minutes at 200°C.
Let cool in the pan before sprinkle with icing sugar and cut into rectangles.
This cake can be eaten warm, but it's even better cold, or the next day ...

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